Recipes

This lemony tabouli salad uses protein packed quinoa instead of bulgar for a filling dish. Try it as a hearty lunch or light dinner.

Prep Time: 10 minutesCook Time: 15 minutesYield: 6 Servings

Ingredients

1 cup quinoa

1 3/4 cups water

1 1/2 tsp salt, divided

2 TB extra virgin olive oil

2 TB fresh lemon juice

2 tsp lemon zest

1 tsp Dijon mustard

1/8 tsp pepper

1 15 oz can chick peas, rinsed and drained

1 cup grape tomatoes, halved

1 cup cucumber, peeled, seeded, diced

2/3 cup red onion, minced

1/3 cup fresh mint, minced

¼ cup fresh parsley, minced

1 lemon, cut into wedges

Instructions

Combine quinoa, water, and 1/4 tsp salt in a medium saucepan.Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender. Place quinoa in a large bowl, fluff with a fork, and let cool.Whisk together olive oil, lemon juice, lemon zest, mustard, remaining 1 1/4 tsp salt, and pepper.Pour over quinoa and toss to combine.Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley.Serve with a lemon wedge.

Notes

If this salad is made ahead, it tends to absorb the dressing.Toss with additional lemon juice, salt and pepper to refresh it before serving.